Last night for dinner, I had the rare treat of going out to eat. I enjoying cooking, but occasionally I do like a day off. I didn’t skip on all cooking yesterday, I did make breakfast and lunch. Since I took a break from cooking, why not take a break from recipes. So I thought I would share with you a recipe from my brother, Robby. My siblings enjoying cooking, but unlike them, though I did not take cooking classes while in school.
The recipe is actually from his seventh grade cooking class at Pine Hollow Middle School. Robby tells me “This is the recipe that started my love of cooking.” I do remember this coffee cake, it was moist full of blueberry flavor and the topping had just the right amount of sweetness to it.
This is a crowd pleaser, and on several occasions, this was made for holiday mornings or when we had out of town guest.
The recipe calls for ½ can of drained blueberries. I would suggest if you cannot canned blueberries in water to use 1 cup of fresh or frozen berries.
If you don’t care for coffee cake, you can make muffins. I would cook them for 10 to 12 minutes then check for doneness.
Another variation of this wonderful coffee cake is to pour half of the batter in the pan, add topping, and then add the remaining batter on top.
